I made a banana cake with ripe, pureed bananas and substituted pineapple juice mixed with buttermilk powder instead of the buttermilk in the recipe. I used the
At first glance this question might look like a duplicate of this one: How can I intensify the orange flavour in orange cake? it isn't. I'm making this cake for
how would one make a cake like this? This is my drawing of what i want my LOs cake to look like. The bakery estimated it at being over 500 dollars! So I'd ra
During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy e
I just pulled an Italian specialty cake out of the oven and was disappointed to see that it has sunk badly in the middle. It's not to be frosted or layered, so
I'm new to bakery and I can bake chiffon and angel food cake alright, but everytime(3 times) I bake chocolate sponge, I always end up with something with good m
I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when
I am baking a 3 tier wedding cake for August. It will consist of 2 white layers and 1 chocolate layer in the middle. I am covering these layers with white fonda
I would like help on how to know which baking pan to use if the recipe does not specify. I have tried measuring the pan using water to ascertain the quantity b
I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for cream
I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)?
If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized
Is there a guide or rule of thumb about scaling a cake. If the recipe calls for an 8-inch square pan and I use a 10-inch square pan, how will it behave in the
I left a chiffon I baked on the counter, wrapped in tin foil. And after 5~6 hours it shrank and became stiff. I thought maybe it's too warm and dry in the room(
Magic Cake has a seemingly simple batter, that is mixed and baked as a single entity. (See link for the full recipe and method). When it is baked, it separate
My son and I want to make a cake shaped like a frog. Our plan is to bake two layers, cut them out into shapes, stack one on top of the other, and then finish c
I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10
I mistakenly baked my Carrot Cake at 375 degrees for 35 minutes as opposed to the correct temperature of 325 degrees for the same amount of time. What will hap
I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to
I would like to make a Swiss roll without big holes. The skin has to be smooth and beautiful - no bubble and holes. Do you have any technique or suggestion on t